Entries Tagged 'Very Good' ↓

Avon Bistro

ADDRESS: 155 E. 52nd Street (bet. 3rd & Lexington)

New York, NY 10022

WEB SITE: www.avonbistro.com

TELEPHONE: (212) 752-9587

PROPRIETORS: Barbara & Paul Abramsky

GENERAL MANAGER: Steve Remming

EXECUTIVE CHEF: Kevin Cahill

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Nestled among the cold corporate canyons of Manhattan’s bustling midtown, Avon Bistro is a stylish, somewhat sassy and rather sexy snuggery designed to deliver an array of experiences suiting various moods or occasions – post-work cocktailian pursuits including light bite grazing to more refined multi-course dining.

The menus and décor seamlessly blend the casual and comforting with the swank and sophisticated, but never the pretentious. Avon Bistro is relaxed enough to invite spontaneous visits, but offers enough sense of occasion to make it a deliberate dining destination, one at which (surprisingly) gentle pricing is on the menu.

American with the international inflections that define contemporary renditions of the genre, the food is reassuringly familiar yet fashioned with a distinctive flair That flair deftly avoids gimmickry, solidly grounded in Chef Kevin Cahill’s mastery of classic techniques, while running a gamut from the unexpected – spicy chocolate sauce (more redolent of its namesake than conventional mole), with cashew crusted chicken to the whimsical – the riff on a Southern classic sandwich that is the pulled (barbecue sauced) pork belly with currant pancakes. Throughout, robust flavors are further enlivened with feisty notes of rusticity, attributed by Cahill to his family farm experience, and complemented by enticing eye-pleasing plating.

Other recommended selections include starters from the Raw Bar like sparkling Diver Scallop & Passion Fruits Ceviche and pristine Langoustines, which don’t need the well made cocktail sauce that accompanies them. Bar Bites of note offer Veal Meat Balls with Pinenut Lime Gremolata and Eggplant Polpetti and Bufalo Mozzarell. Entrees are noteworthy: Lamb & Farro Fricassee, Slow Clay Pot Roasted Country Stew with French Beans, and knockout Cassoulets with Duck Confit, White Beans and Garlic Sausage. The Quinoa and Current Salad that accompanies the aforementioned Crusted Chicken would a a perfect vegetarian entree in itself. Don’t miss the fine Paellas. But the Dish to Die For is Seared Diver Scallops with Braised Leeks, Curried Cauliflower and Salsa Verde. An amazing composite that could be at home in the city’s top luxury restaurants

Dessert? Pots de Crème, a Trio of Tangerine, Kahlua-Chocolate and Strawberry steals the show. The restaurant is beautifully run by General Manager Steve Remming, who is also responsible for the signature cocktails (don’t miss the best Gibson imaginable with housemade onions for just $10) and a wine list that is short, well chosen and to the point.

Sleek and visually assertive, yet warm and beguiling, this sliver of a restaurant embraces diners in a distinctive palate of beiges, browns and burgundies punctuated with striking black accents. Lined in velvety softly glowing wood there is a jewel box quality to the space and, indeed, the carefully orchestrated lighting by designer Scott Bromley. Resolutely cosseting booths and banquets nuzzle oversized tables that make multi-dish dining a joy rather than a logistical challenge.

Avon Bistro, 155 E. 52nd Street, is a welcome relief to the cookie cutter restaurants opening these days and rates “A Major” on the Walman Report.

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T-BAR STEAK & LOUNGE

Location: 1278 Third Avenue
NY, NY 1002
212-772-0404
www.tbarnyc.com

"We’re more than a steak house," said legendary owner of the uptake remake of his previous venue. May be, but those two steaks we devoured were some of the most perfect specimens in town. What I think Mr. Fortuna means is that T-Bar is so hip and miles above the stodgy steak house standard that he doesn’t want to be labeled.

And why should he be when appetizers, breads, sides, seafood and desserts are way out of the steak house league. What plump fried oysters and such an inventive crabmeat salad with just a touch of mayo and a garnish of avocado and pineapple.

There’s great branzino here and a potato-bacon-Gruyere cake that’s to die for. But save room for desserts that took Fortuna, who is a confessed addict, a month to create. The strawberry number (shown) is terrific, but eclipsed by a banana parfait that lies somewhere between a French coupe and an English Trifle. Trifle indeed. It’s worth the price of dinner. Cocktails, wines and service are all in tune and T-Bar is a delight from start to finish.

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FIAMMA

Fiamma (206 Spring Street at 6th Avenue; 212-653-0100)

http://www.brguestrestaurants.com/

Dinner
Monday: 6:00 PM – 10:00 PM
Tuesday – Thursday: 6:00 PM- 11:00 PM
Friday: 6:00 PM – 12:00 AM
Saturday: 5:30 PM – 12:00 AM
Sunday – Closed

Contact
212.653.0100
206 Spring Street
Between Sullivan St. & 6th Ave.
New York

Award Winning Website, Punchin-dot-com, features the Walman Report and reviews of restaurants, travel, wine and theater.

Since its opening in March 2002, multiple three-star reviews have established Fiamma as one of the top Italian restaurants in New York City. With the introduction of Chef-Partner Fabio Trabocchi’s, new direction, Fiamma presents a menu steeped in regional Italian traditions recast with modern vision.

The jewel in the crown of Stephen Hanson’s B.R. Guest properties, Fiamma offers three, five or seven-course tasting menus, (matched with wine if one desires). Walman chose the seven course affair and was overwhelmed with such creations as Scottish Langoustines , Chilled Fennel Soup, Dover Sole with Razor Clams and Celery Root, Organic Risotto with Pears, Grappa, and Cheese, and a knockout Suckling Pig with Pickled Radish.

Desserts include a fabulous Chocolate Torta. The wine list features 600 selections and 20 wines by the glass, and the room has been given a glowing makeover.

Fiamma, 206 Spring Street, Between Sullivan St. & 6th Ave., is one on Manhattan’s best Italian restaurants and rates A Major on the Walman Report

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CRAVE CEVICHE BAR

A Fresh Take on Ceviche comes to life at Crave Ceviche Bar, where Executive Chef Todd Mitgang introduces a vibrant, playful menu based entirely on ceviche. Inspired by sushi, tapas and noodle bars, Crave breaks the mold, offering such luscious choices as Traditional Shrimp Ceviche with Charred Corn and Hearts of Palm and Calamari Salad with Shanghai Shoots. Sandwich offerings range from the Maine Lobster Roll, with Fresh Avocado Mayo and Brown Butter to the Yellow Fin Tuna BLT with Pancetta, Heirloom Tomatoes and Basil Aioli. True seafood fans will gravitate towards dishes such as Artic Char with Truffles, Strawberries and Caviar and Caper Crusted Wild King Salmon with Oyster Mushrooms and Chorizo. Beer is served with lime juice, salt and Tabasco and there is terrific, fruity sangria.

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Inspired by an international team of restaurateurs, whose successes include La Goulue, Le Relais, and Le Colonial, FIZZ had an eye to emulating the private clubs of Europe. The interiors were the creation of famed interior designer Jacques Garcia whose work can be seen at the Hôtel Costes, L’Avenue, La Grande Armée, Le Cabaret, the Hôtel des Beaux-Arts, and Le Rivoli-Notre Dame. M. Garcia is also responsible for the elegant restoration of one of Paris’ most stunning buildings: The Hôtel de Mansart on the rue des Tournelles. The result was reminiscent of a mid-Twentieth Century Parisian salon. Picture Klimt-inspired murals, giant rich red tasseled lampshades, and ornate pillars framing private rooms and alcoves where one could draw the drapes for even more seclusion.

So much for Fizz. (It fizzled out). But some 6 months ago, there was a change of owners; a new name and theme. Charming Djamal Zoughbi has reinvented the venue with Moroccan enthusiasm (although he is a Parisian of Algerian descent).

Re-christened as Azza, the new restaurant is a grand space as exotic as it is glamorous. The burgundy and gilt remain, but are softened with wonderful; Moroccan lanterns, which cast a soft glow, new carpets and wall-to-wall pillows. The Moroccan-inspired menu has been translated to the tastes of diners living north of Union Square, and at its best (which is more often the case than not) is delicious. Executive-chef Stephen Ferdinand honed his craft at Aquavit and Le Zoo. Born in Pennsylvania, he uses organic ingredients and a light hand.

The short menu consists of mezze (appetizers, couscous (the national cereal-stew staple of North Africa and tagines (both the name of the vessel in which it is served and the simmered creation within). Many of the results are deconstructed and New-York-ized, but come out with flying colors.

We didn’t sample the most westernized dish, an appetizer portion of seared yellowfin tuna rubbed with harissa (the traditional hot condiment) and other spices. But we couldn’t resist the charred octopus with crunchy chickpeas and mint. Fried cigars, rolled in a phyllo dough then stuffed with spinach and goat cheese was the weakest appetizer, having no particular character, although it was a paragon of greaslessness. The giveaway bread was far better, as was a shared portion of the fabled Bystelya, a sort of pigeon pie in filo crust, dusted with sugar.

Of the tagines, go for the lamb version and don’t miss the seafood couscous, colored black with squid ink. For action head for the club downstairs, but not before a cup (or three) of the delicious mint tea and a taste of the Moroccan fritters. Service is terrific and the wine list is acceptable. A flute of Champagne is the best marriage with the food.

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